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OK, in keeping with the "soup makes me feel better" campaign, here is another of my favorites. Please make this one for yourself rather than cracking open a can - you'll never go back to the can again.

Cover with lid, bring to a boil over medium heat then turn heat to low. Simmer 30-45 minutes (the split peas will have disintegrated at this point). Stir in salt and pepper to taste.

Come on, make your own ham stock:Using a pressure cooker, place a leftover ham bone and any leftover chunks of meat (like from a spiral holiday ham) in the pot, add 5 - 6 cups water. Cook on high pressure for about 45-60 minutes. Strain stock, shred the meat from the bone and use for soup.

About the blog . . .

Here you will find recipes from three generations of home cooks. You'll also find a few tips, tricks and shortcuts along the way to make your cooking easier. This is why my husband calls me "Shortcut Sally." There are times when slaving over a meal is warranted and times when it won't affect the final result if you don't. The trick is for you to know the difference and that your guests don't have a clue.